French Michelin-Star Chef Recipes for Lockdown: Stéphanie Le Quellec's Irresistible Crème Caramel

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In these unprecedented times, we must stay entertained. But more importantly, we must stay fed. And what could be worse than a bad meal? A bad end to a good meal, bien sûr! So, in order not to disappoint, here’s the first in our new series of easy-to-make recipes by French Michelin-starred chefs. Here, the talented two-star Stéphanie Le Quellec chef at La Scène in Paris, spills the beans on how to make light, unctuous crème caramel, just as her granny loves it, and just as you’ll love it too while under lockdown wherever you are. Bon appétit!

Left, a black and white portrait of 2-star chef Stéphanie Le Quellec. Right, a dish with unctuous crème caramel dessert covered in caramel with a spoon dug into into it. — Main image: Unsplash / Above: Stéphanie Le Quellec – Stéphane de Bourgies / Crème Caramel – Pierre Morel)

Serving

6 to 8 people

Time

Preparation: 20 minutes

Cooking: 1 hour, 15 minutes

Refrigeration: 2 to 3 hours

Ingredients

13 oz (360 g) refined sugar

1 liter (4.2 cups) of extra-fresh whole milk (ideally unpasturized)

6 whole eggs

4 egg yolks

1 vanilla pod

Instructions

Preheat the oven to 140° C.

Make the caramel: in a saucepan, mix 7 oz (200 g) of sugar and 100 ml (approx .4 of a cup) of water, then cook over medium heat until you get a dark golden caramel.

Pour the caramel into the bottom of a terrine or a cake pan and let it cool.

Prepare the cream: Add a split vanilla pod to the milk and bring to a boil, then remove from heat and let it steep for 15 minutes.

Mix in the eggs, the yolks, and the rest of the sugar. Whisk vigorously for 5 minutes, until the mixture turns white.

Pour the still-warm milk over the mixture, stir well, and then sift through a triangular colander.

Pour the cream mixture into a corning ware, or similar (oven-safe pan) on top of the caramel. Place your terrine in a double boiler by adding water.

Bake for 1 hour and 10 minutes.

Cool the crème caramel in the refrigerator for 2 to 3 hours before eating.

When ready, unmold on a serving dish.

To enjoy more of Stéphanie Le Quellec’s delicious cooking, but only those recipes that she holds closest to her heart, you can order her cookbook Cuisine (Chêne editions) online here.

WRITTEN BY

Rooksana Hossenally

Originally from London, Rooksana moved to Paris for what was supposed to be six months – it’s now been 12 years. A freelance journalist, she’s contributed to many publications from the New York Times, Forbes, and BBC Travel to Condé Nast Traveller and the Guardian. She’s headed up several print and online travel and culture magazines, and has worked with brands from L’Oréal to Glamour Magazine optimizing their online platforms. When not working, Rooksana’s scouring the city for new creative pockets, hole-in-the-wall Indian restaurants, and procrastinating about the book she’s meant to be writing.